How can you make a margarita better? Turn it into a boozy popsicle with my Strawberry Margarita Ice Pops recipe!
Not only are these adult-only, alcohol-infused ice pops delicious, but they are also the perfect frozen dessert for a Cinco de Mayo party, a backyard barbecue, or a hot summer day.
Think sweet, ripe strawberries pureed and blended with limeade, tequila, and triple sec, then sprinkled with just a little bit of coarse salt. These flavored ice pops will become your new favorite go-to frozen treat.
Why I love this recipe and you will too:
- These strawberry margarita ice pops are refreshing, not too sweet, a little boozy, and full of ripe strawberry lusciousness and fresh limey flavor.
- If you like Frozen Cranberry Margaritas, you will love these popsicles!
- Like my recipes for Ultimate Frozen Margaritas and Watermelon Popsicles, they are extremely easy to make and impossible to resist. So what are you waiting for?
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Ingredient notes:
- Fresh or frozen strawberries – are the star of this show.
- Sugar – adds sweetness.
- Frozen Limeade – the favorite base of many margarita recipes.
- Tequila and triple sec give the margarita its vibe. Any orange-flavored liqueur can be substituted for the triple sec.
- Coarse salt – is optional but makes a great garnish.
The only other supplies you will need are popsicle molds and wooden sticks. If you don’t have molds, you can use paper cups. The recipe card below has complete measurements.
How to make Strawberry Margarita Ice Pops:
- Rinse the strawberries and let drain in a colander. Remove the green leaves with a paring knife. Place the strawberries in a blender or food processor with one to two tablespoons of water and process until smooth.
- Combine the sugar and strawberry puree in a small saucepan over medium heat. Bring to a simmer, and stir until the sugar is dissolved which should take one to two minutes.
- Turn off the heat and let the mixture cool slightly. Add the limeade, tequila, and triple sec. Mix well.
- Fill each mold with the mixture (optional, add a lime slice) and freeze for at least four to six hours.
- To remove the popsicles from the mold, dip the mold in warm water for about 10 seconds. If desired, garnish with a sprinkle of coarse salt. Serve immediately and enjoy!
Serving suggestions:
These strawberry margarita ice pops are perfect for serving as a snack or dessert at a summer barbecue, 4th of July bash, or Cinco de Mayo party. Serve the popsicles on a plate or dish filled with ice to keep them from melting so quickly.
For a Mexican-themed party, I like to pair them with my Green Chicken Enchiladas or Baked Chicken Tacos.
Recipe variations:
If you want to make virgin strawberry popsicles for the kids, substitute orange juice for the tequila and triple sec.
Storage:
I like to leave the ice pops in their molds in the freezer until I am ready to serve them. They can be stored in the freezer for up to three months.
More frozen desserts:
Here are a few other frozen dessert recipes that would be great for a summer party or backyard cookout:
If you need more menu ideas, here is a link to all of my dessert recipes.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon.
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Strawberry Margarita Ice Pops Recipe
Equipment
- Popsicle molds and sticks small paper cups and popsicle sticks can be substituted
Ingredients
- 16 ounces fresh of frozen strawberries
- 1 cup granulated sugar
- 6 ounces frozen limeade
- 6 ounces tequila
- 2 ounces triple sec or other orange-flavored liqueur
- coarse salt for garnish optional*
Instructions
- Rinse and drain the strawberries in a colander. Remove the green leaves and hull using a paring knife. Place in a blender or food processor along with 1-2 tablespoons of water and process until smooth.
- Combine the sugar and strawberry puree in a small saucepan over medium heat. Bring to a simmer, and stir until the sugar is dissolved, which should take 1-2 minutes.
- Turn off the heat and let cool slightly. Add the limeade, tequila and triple sec. Mix well.
- Fill each mold with the mixture (optional: add a slice of lime) and freeze for at least six hours. To remove the ice pops from the mold, dip the mold in warm water for about 10 seconds.
- If desired, garnish with a sprinkle of coarse salt. Serve immediately and enjoy!
Terri
Hi Sharon! I have made these pops twice and have followed the instructions carefully. Both times they never reached the hard frozen state. They remain slushy. They have a great taste but are not “pops.” Any suggestions? Thanks!
Sharon Rigsby
Hi Terri, the only thing I can think of that might have anything to do with your pops not freezing properly is the alcohol by Volume (ABV), which can vary in tequila from 35 to 55% or whether it’s 80 to 100 proof. My guess is your tequila has a higher ABV or is a higher proof, which might hinder the popsicles from freezing all the way through. If you make them again, and it looks like either the ABV or proof number is on the higher end, you might want to reduce the amount the tequila you add. If you try this, please let me know how it goes.
All the best,
Sharon
Terri
I’m a little confused. The list of ingredients calls for “16 ounces fresh of frozen strawberries,” yet the instructions start out with, “Rinse and drain the strawberries in a colander. Remove the green leaves and hull using a paring knife.” Frozen or fresh? Please advise. Thanks!
Sharon Rigsby
Hi Terri, I’m sorry for the confusion. If you use fresh strawberries if they still have leaves or stems, you will have to remove them. Most frozen strawberries will already have the leaves and or stems removed.
I hope you enjoy them!
Sharon